{"id":2804,"date":"2022-09-29T10:30:03","date_gmt":"2022-09-29T08:30:03","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=2804"},"modified":"2022-09-29T10:53:12","modified_gmt":"2022-09-29T08:53:12","slug":"phd-defense-xxxv-cycle-20-october-2022","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2022\/09\/29\/phd-defense-xxxv-cycle-20-october-2022\/","title":{"rendered":"PhD defense (XXXV cycle), 20 October 2022"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>XXXV cycle Food Systems PhD defense \u2013 October 20<sup>th<\/sup>, 2022, room of Biochemistry, 10:30 am.<\/strong><\/p>\n<p>Candidates\/PhD thesis<\/p>\n<p><a href=\"https:\/\/sites.unimi.it\/foodsystems\/2019\/12\/09\/phd-student-profile-andrea-bresciani\/\" target=\"_blank\">Andrea BRESCIANI<\/a> \/<em> Interplay between raw material and processing conditions for the formulation of pulse-based products<\/em>;<\/p>\n<p><a href=\"https:\/\/sites.unimi.it\/foodsystems\/2019\/12\/08\/phd-student-profile-davide-emide\/\" target=\"_blank\">Davide EMIDE<\/a> \/ <em>Molecular characterization of proteins in food matrices: how their structure evolves from raw materials to finished products<\/em>;<\/p>\n<p><a href=\"https:\/\/sites.unimi.it\/foodsystems\/2019\/12\/08\/phd-student-profile-massimiliano-tucci\/\" target=\"_blank\">Massimiliano TUCCI<\/a> \/ <em>Definition and critical evaluation of nutritional strategies to achieve the development of optimized healthy and sustainable dietary patterns: from theory to practice<\/em>.<\/p>\n<p>&nbsp;<\/p>\n<p><strong><u>Please note that participation in this event is mandatory for all PhD students in Food Systems.<\/u><\/strong><\/p>\n<p>&nbsp;<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>XXXV cycle Food Systems PhD defense \u2013 October 20th, 2022, room of Biochemistry, 10:30 am. Candidates\/PhD thesis Andrea BRESCIANI \/ Interplay between raw material and processing conditions for the formulation of pulse-based products; Davide EMIDE \/ Molecular characterization of proteins in food matrices: how their structure evolves from raw materials to finished products; Massimiliano TUCCI &#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[32,93],"tags":[],"class_list":{"0":"post-2804","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-event","7":"category-news","8":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/comments?post=2804"}],"version-history":[{"count":1,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2804\/revisions"}],"predecessor-version":[{"id":2806,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2804\/revisions\/2806"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=2804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=2804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=2804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}